Some days, you just want a sweet BBQ sauce that you are completely fine with being all over your fingers, lips, chin, cheeks… you get the picture!
I’m a sauce girl through and through. I love to dip stuff in sauces, albeit ranch, Italian gravy, marinara, BBQ Bacon Sauce (god, that stuff is truly amazing!), pizza sauce, Alfredo, and so forth. So when Mr. Fantabulous asked me one day to make honey BBQ wings, I immediately knew what sauce I wanted.
As I made this sauce, I think I ate about 2 cups worth of tasting, adjusting, and re-tasting. By the time it was done, I was stuffed! LOL It has the perfect balance of sweet and tangy with that hint of hotness. The longer it cooks, the thicker it gets. Plus, as it cools, it thickens.
But the flavor is just incredible! I’ve used this on baked chicken breasts where it gets all thick and sticky on the chicken, as a wing sauce, and even as a pizza sauce.
Now, you can make a few jars of this, BUT it has to be kept in the fridge. You can jar this, but you need to use the water bath method on this. See the notes in the recipe on how to do it.
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Sticky Honey BBQ Sauce
Some days, you want a sweet BBQ sauce that you are completely fine with being all over your fingers, lips, chin, cheeks… you get the picture!
- Prep Time: 5 minutes
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 1.5-2 pints (1/3 cup each)
- Category: bbq sauce, marinade, condiments, swet sauce, tangy bbq sauce
- Method: stove top
- Cuisine: bbq sauce, marinade, condiments, swet sauce, tangy bbq sauce
Ingredients
- 1 cup ketchup
- 1 cup white vinegar
- 3/4 cup molasses (not blackstrap)
- 3/4 cup honey
- 1/2 cup brown sugar
- 1 teaspoon liquid smoke
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder (or Tabasco sauce)
Instructions
- Add all the ingredients to a medium sauce pan over medium heat.
- Whisk to combine.
- Bring to a low boil and reduce to a simmer, uncovered for 30 minutes for a thin sauce, 1 hour for a thicker sauce.
- Store in the fridge.
Notes
To can this you need the following:
Water Bath Canner
Canning Set
Pint Jars with lids and rings
1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
3. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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